Healing Vegetable Soup

This Healing Vegetable Soup is packed with nutritious, easy-to-digest ingredients that are gentle on the stomach yet full of flavor. With a medley of vegetables simmered in olive oil and a comforting broth, this soup is the perfect remedy for digestive discomfort or when you’re craving something light and nourishing. It’s a soup so good you can enjoy it day and night!

Ingredients

For the Soup Base:

• 1 onion, chopped: Adds a savory, aromatic base.
• 2 tablespoons olive oil: For sautéing the vegetables and adding healthy fats.
• 2 leeks, chopped: Mild and sweet, they’re perfect for gentle digestion.
• 2 stalks of celery, chopped: Adds crunch and nutrients to the broth.
• 2 carrots, sliced: Sweet and full of antioxidants.
• 2 zucchini, diced: Light, hydrating, and easy on the stomach.
• 2 cups fresh spinach: Adds a dose of iron and other essential vitamins.
• 2 potatoes, peeled and diced: Provides natural creaminess and a hearty texture.

For the Broth:

• 6 cups vegetable broth (or chicken broth for a non-vegetarian option): Forms the flavorful base.
• 1 teaspoon turmeric: Anti-inflammatory and soothing for the stomach.
• 1 teaspoon dried thyme: Adds a subtle herby note.
• 1/2 teaspoon ground black pepper: Mild spice for added warmth.
• Salt, to taste: Balances the flavors.

Optional Add-Ins:

• 1 cup cooked quinoa or rice: For a heartier meal.
• 1 teaspoon grated fresh ginger: For an extra digestive boost.
• Fresh parsley, chopped: For garnish and added freshness.

Step-by-Step Instructions

1. Sauté the Vegetables

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion, leeks, and celery. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are soft and fragrant.

2. Add the Carrots and Potatoes

1. Stir in the carrots and potatoes, cooking for an additional 3–4 minutes.
2. Add the turmeric and mix well to coat the vegetables.

3. Add the Broth and Simmer

1. Pour in the vegetable broth, scraping the bottom of the pot to deglaze.
2. Add the thyme and black pepper, then bring the mixture to a boil.
3. Reduce the heat to low, cover, and simmer for 15–20 minutes, or until the potatoes and carrots are tender.

4. Add the Zucchini and Spinach

1. Stir in the zucchini and simmer for another 5–7 minutes, until tender.
2. Add the spinach and cook for 1–2 minutes, just until wilted.

5. Blend (Optional)

• For a smoother texture, use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, blend half the soup in a blender and return it to the pot.

6. Adjust Seasoning

• Taste the soup and adjust with more salt or pepper as needed.

Serving Suggestions

• Serve the soup hot with a drizzle of olive oil or a sprinkle of fresh parsley.
• Pair with a slice of crusty bread or crackers for a more filling meal.

Storage Tips

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freeze: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.

Why You’ll Love This Soup

• Gentle on the Stomach: Perfect for when you need something light and easy to digest.
• Packed with Nutrients: Loaded with vitamins, antioxidants, and anti-inflammatory ingredients.
• Versatile: Adjust the vegetables or add grains for variety.

Enjoy this Healing Vegetable Soup any time your stomach needs comfort or when you’re craving a healthy, wholesome meal. 🥕🍲✨